Appetizer: Mexico – Sopes de elote (Corn sopes with crema and pickled onion)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina
- 1/2 tsp (2 g) baking powder
- 1 tsp (6 g) fine salt
- 1 1/4 cups (300 ml) warm water, plus more if needed
- 2 tbsp (30 ml) lard or neutral oil (vegetable or canola)
- 1/3 cup (80 ml) vegetable oil, for shallow frying
- 1 1/4 cups (200 g) fresh corn kernels (about 2 medium ears)  
- 1 tbsp (14 g) unsalted butter
- 1/3 cup (80 ml) Mexican crema, for cooking corn
- 1/4 cup (60 ml) Mexican crema, for drizzling
- 6 oz (170 g) queso fresco, crumbled
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water (for pickling)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt (for pickling liquid)
- 8 whole black peppercorns (optional)
- 1/4 cup (15 g) cilantro, chopped
- 3 radishes, thinly sliced (about 2 oz / 60 g)
- 1 lime, cut into wedges
- Salt, to taste

Instructions

1. Make the quick pickled onions: place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, bring the white vinegar, 1/2 cup (120 ml) water, granulated sugar, 1 tsp (6 g) kosher salt, and black peppercorns (if using) to a simmer just until the sugar and salt dissolve. Pour the hot pickling liquid over the onions, press them down so they are submerged, and set aside at room temperature for at least 15–20 minutes while you prepare the sopes (or refrigerate up to 2 days).
2. Prepare the masa dough: in a medium bowl whisk together 2 cups (240 g) masa harina, 1/2 tsp (2 g) baking powder, and 1 tsp (6 g) fine salt. Add 1 1/4 cups (300 ml) warm water and 2 tbsp (30 ml) lard or neutral oil. Mix until a soft, cohesive dough forms; it should feel like play-dough and not stick to your hands. If dough is dry, add up to 1–2 tbsp (15–30 ml) more water. Let rest, covered, 10 minutes.
3. Portion and shape sopes: divide the dough into 12 equal balls (about 1.25 oz / 35 g each). Place a ball between two sheets of plastic wrap or parchment and press with a tortilla press or a heavy skillet into a disk about 3 inches (7–8 cm) wide and 1/4 inch (6 mm) thick. Peel off the top wrap, transfer the disk to a work surface, and use your fingers to pinch the edge up slightly to form a raised rim. Repeat with remaining dough.
4. Cook the sopes: heat a dry cast-iron skillet or comal over medium-high heat. Cook sopes, two or three at a time depending on pan size, 1–2 minutes per side until they have pale golden spots and are set. Remove from the pan. In a shallow skillet heat 1/3 cup (80 ml) vegetable oil over medium heat until shimmering; fry each sope 20–45 seconds per side just until edges are crisp and lightly golden. Drain briefly on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
5. Make the corn crema topping: in a medium skillet melt 1 tbsp (14 g) butter over medium heat. Add 1 1/4 cups (200 g) corn kernels and sauté 3–4 minutes until tender and starting to brown. Stir in 1/3 cup (80 ml) Mexican crema and a pinch of salt and black pepper; cook 1–2 minutes to warm and slightly thicken. For a smoother texture, pulse half the mixture briefly in a blender or mash lightly with a fork so you have a combination of pureed and whole kernels. Taste and adjust seasoning.
6. Assemble the sopes: spoon 1 to 2 tbsp of the warm corn crema onto each sope, spreading slightly within the rim. Drizzle with the remaining 1/4 cup (60 ml) Mexican crema, sprinkle generously with 6 oz (170 g) crumbled queso fresco, and top with a few slices of pickled red onion.
7. Finish and serve: garnish with chopped cilantro and thinly sliced radish. Serve immediately with lime wedges for squeezing and additional salt, if desired. The sopes can be served warm alongside or before a rich poblano-crema chicken entrée.